Seared Scallops with Mandarins and Penja Pepper – La Boîte

Ingredients

• 1 1/2 tablespoons (15 grams) Penja white pepper, coarsely ground
• 1 1/2 tablespoons (5 grams) crushed dried marjoram leaves
• 1 teaspoon (3 grams) freshly grated nutmeg
• 1 teaspoon (2 grams) dried thyme leaves
• 1/2 teaspoon (1 gram) ground licorice root
• 3/4 pound large dry scallops (4 to 6 per person, ask your fishmonger for dry scallops)
• 1 teaspoon Penja blend, or for a simpler version just 1 teaspoon of ground Penja pepper
• Salt
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 seedless mandarin oranges, halved